Florentine Tripe

Name: Florentine Tripe
Ingredients: 2 1/4 pounds tripe boiled; 3 3/8 cups tomatoes ripe or tinned; 1 onion; 1 carrot; 1 stalk celery; Parmesan cheese; extra-virgin olive oil; salt; pepper

9 ingredients

5 steps

Ingredients

2 1/4 pounds tripe boiled
3 3/8 cups tomatoes ripe or tinned
1 onion
1 carrot
1 stalk celery
Parmesan cheese
extra-virgin olive oil
salt
pepper

Directions

1

If only raw tripe is available it must be scrubbed very carefully and boiled beforehand.
2

Chop the onion, carrot and celery and saute on a low flame.
3

Cut the boiled tripe into short strips, add to the pan and allow to flavour for 5 minutes.
4

Peel the tomatoes, remove the seeds and dice them (or simply add the tinned tomatoes) and cook on a slow flame until the sauce has thickened.
5

Serve with a sprinkling of parmesan cheese and/or extra-virgin olive oil.